I’m back at the community kitchens after a long break since mid November 2012. The first community kitchen which I attended in 2013 was the South Arm Older Adults Cooking Club.

Michelle prepared three recipes for this kitchen. The first recipe is Kale or Green Crostini. Michelle picked a kale recipe as kale is in season in winter, although we can get almost all year round in Vancouver.

In the South Arm Multicultural Community Kitchen, Minoo shared three recipes featuring squash and green tomatoes. The recipes were inspired by the squash and green tomatoes given by Richmond Sharing Farm from their abundant harvest.

The above are the squash given by the Richmond Sharing Farm. From front row, left to right is kabocha, sugar pumpkin and acorn. The one on second row right most is butternut squash and the one on the left most is red kuri squash. Any one know what is the name of the squash in the middle of second row?

We made Butternut Squash Cakes with the butternut squash. It is like latkes with the squash replacing the potatoes. They are crispy when freshly fried. These make a great lunch box item.

In the Gilmore Park Church Community Kitchen, Minoo shared 3 recipes which she got her inspiration from Woman’s Health Magazine.

The first recipe is Deviled Eggs with Crab. This is great as appetizer. Nanzaro fell in love with Deviled Eggs while he was at his Air Cadet summer camp last year. He told me he ate like 6 eggs every day during the camp.

For celebration of Chinese New Year, Stella requested a theme of Chinese dishes to be cooked up in the South Arm Cooking Club for Seniors. So, Charlene prepared three Asian dishes and a popular dessert that you find in Chinese restaurants.

The first dish is an appetizer called Asian Lettuce Cups. Other than lettuce cups, you can also serve the filing in small pita pockets.

With some time left, Ella decided to show us another roll. She had prepared the ingredients for this roll just in case we have time to do it. She is so well organized.

The Cucumber Roll is a great hit especially to people who has not tried sushi before. The flavour of seaweed is too strong for some of the attendees who has never eaten sushi before. This Cucumber Roll uses thin slices of cucumber to roll up the rice. They are so pretty and delicate.